Healthy Peanut Butter Coconut Bites


Summer is in full dress here; her bounty is as far as the eye can see.  Aiden is relishing his playtime outside and the treats that the season brings – like cherries and popsicles! But one day this weekend, he wakes up from his afternoon nap and the first thing he tells me is, “Mama I want cookies please.”  Cookies? Well, we don’t have any packaged cookies in the house Honey, and it’s 85 F so there’s no way we’re turning on that oven right now. Oh, but he’s much too sweet to dismiss, so what’s a Mom to do?  

Shuffle into the kitchen and rummage through our supplies. Slim pickings since I haven’t quite been in the baking mood these days. However, with a little creativity, we came up with something I think you’ll like (we did!).  There’s not many ingredients to worry about and the result is tasty and satisfies that sweet craving that kids and adults alike seem to generate in the afternoon.

Of course, I snuck in some chia seeds for good measure and for the right to refer to these as healthy bites, rather than just bites ūüėČ Mothers’ rights!

They have this delicious complexity that makes it difficult to only eat a couple!  So may I suggest, serve the healthy peanut butter coconut bites in portion controlled servings and stick the rest in the fridge or freezer for later.

How was your weekend? Were there treats involved?

Hope you enjoy these! xo 

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Healthy Peanut Butter Coconut Bites


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  • Author: Emily Smith
  • Total Time: 15 minutes
  • Yield: 20 1x

Description

A healthy no-bake cookie, perfect for an on the go energy source. Get the kids to help make these, they are so easy to do!


Ingredients

Scale
  • 1 cup of gluten-free oats
  • 1/2 cup of unsweetened shredded coconut
  • 1/2 cup of chunky natural peanut butter
  • 3 Tablespoons of raw honey
  • 1 Tablespoon of chia seeds

Instructions

  1. Place all ingredients in a food processor.
  2. Blend until smooth, cookie dough consistency (about 1-2 minutes on high).
  3. Roll into small balls and place on a parchment lined baking sheet.
  4. Optional: sprinkle the top with more unsweetened shredded coconut
  5. Place the sheet in the freezer for 5-10 minutes or in the refrigerator for 20 minutes.
  6. Enjoy your delicious bites!

Notes

  • Store in an air tight container for up to 3 days in the fridge or freeze bites in a freezer bag.
  • Prep Time: 15
Emily Smith
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8 Comments

    1. Hi Helene! Technically, I don’t think Quaker is because of the factory it’s prepared in – so it’s a definite no for Celiacs. If you are just following a gluten-free diet I would think it would be okay. However, I like to use Bob’s Red Mill Gluten-Free Oats, because they are certified GF. Thanks for coming by!

  1. These were a total failure for me. I used fresh ground peanut butter which may have been the problem. Never held together and dry dry dry. My son told me to add water which helped a bit but still wouldn’t hold together to roll out. Did not look smooth as shown in the picture.

    1. Sorry to hear that! Because food processor’s vary as do the moisture levels in oats and peanut butter, there are variables. What you are looking for when putting the ingredients in the processor is to achieve a cookie-dough like consistency. Water would have made them pasty and yes, dried them out ultimately (because oxygen would get in). If there was a lack of moisture or stickiness, more honey or peanut butter could have helped. I just put all the ingredients in my processor, blend until smooth, thick dough forms and then roll them. If they are too dry, I would add some more honey or teaspoon of peanut butter before adding water. Hope you’ll give them another go!

    1. Hi Kacy, thanks for your question. Steel cut oats would be very crunchy/tough without being cooked – perhaps organic large flake oats would be a nutritious alternative? I just fear that the steel cut oats wouldn’t taste very good uncooked.

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